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A Cappella Catering

12105 120 Avenue NW Edmonton AB T5L 4K4 · Food - General

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was not reaching the required sanitation temperature and measured 68C at dish level after two cycles. Please ensure the dishwasher is properly maintained and reaches 71C at dish level. A technician was contacted during the inspection. A service report later provided by email confirmed that the dishwasher was repaired and is now reaching the required sanitation temperatures.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weatherstripping was missing on the back door opening into the dishwashing area. Please install weatherstripping on the door.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Handwashing sinks were fully stocked, except for the handwashing sink in the cold prep area, where the soap dispenser was empty. Ensure that soap is available at all hand sinks at all times. The dispenser was restocked during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Gaps between large cooking equipment - buildup of grease/food debris noted- Wall above sinks in the dishwashing area - heavy buildup of black spots noted- Ceilings and wall near dishwasher - dust buildup noted Please clean and maintain in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area behind the cookline was observed to have grease and food buildup. Please clean and properly maintain the cookline area, including the walls and floors behind the cookline.Photos were later received showing that the area had been cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - Ceiling vents and adjacent ceiling surfaces, particularly near the cooking area, were heavily dusty. Please clean and maintain these areas regularly.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two stick fly traps containing flies were installed above pan racks with food. Food was covered. Remove fly traps away from food handling/storage areas to protect food from potential contamination.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • - The facility had pest control measures in place; however, a large number of flies were noticeable in the main food preparation area, particularly near the cooking area by the receiving door.- Stick fly traps were full of flies. Please replace traps when full. Full traps may become less effective and can attract additional flies. Ensure traps are installed away from food handling areas.Some suggestions to help further reduce the flies:- Keep garbage bins covered - Keep doors closed when not in use- Install door screens- Use air curtains or fly fans at entrances to deter flies from entering- Clean garbage and compost bins on a regular basis- Wipe up spills immediately- Keep food covered- Use fly strips in areas away from food/food contact surfaces
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vents and adjacent ceiling surfaces, particularly near the cooking area, were heavily dusty. Please clean and maintain these areas regularly.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A QUAT sanitizer in the main food prep area is measured at 50ppm with QUAT test strips. Ensure QUAT sanitizer is maintained at 200ppm at all times. The operator prepared a new sanitizer that was measured at 200ppm during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A large buildup of water is observed near the grease traps in the dish-pit area. The operator informed that the water was from spraying down a container. Ensure that water is not pooling and/or remaining stagnant to help prevent pest activity in the facility. The operator mopped up the indicated water during the inspection.